My best Christmas present to myself? Food magazine subscriptions, three to be exact, re-subscriptions in fact. Bon Appetit. Cook's Illustrated. But the surprise favorite is Vegetarian Times, which I subscribed to many years ago when I wasn't eating meat (Note to Vegetarians).
But back then, Vegetarian Times was a little dusty and hippy-dippy for my taste. My memory is that the recipes required too-regular trips to a low-turnover natural food store; were too laden with fat and especially cheese; and just didn't appeal to my just-emerging affinity to fresh, seasonal food.
In 2012? Without question, I love Vegetarian Times. Love it. Real food. Easy ingredients. Nutrition info, people! Mostly main dishes, just a few sweets. Lots of vegetables. Lots of tips. Each issue shows a shortlist of staff favorites, that's where I start and that's where I found today's quiche recipe. (And for anyone who might wonder, this is NOT paid advertising. It's just me, sharing a happy discovery.)
Is anyone else a former (or future?!!) Vegetarian Times subscriber? What's your take on the magazine? What's your favorite magazine for everyday healthy meatless-meal inspiration?
But wait - the recipe! I think you'll love this one, I know I did. It strikes me as totally adaptable, with the "bones" of eggs and whipped cottage cheese. But let's take note, too, how a recipe for quiche can be so low in calories and yet still taste so good.
No crust, lots of calories saved there. Time too.
Just six eggs split eight ways.
Lots of vegetables, adding texture and volume, sautéed in water, not oil.
Cheesiness - this is not-to-be-skipped in a quiche, yes? Cheese comes from three sources, the whipped cottage cheese and the two cheeses.
Flavor - this recipe doesn't skimp on flavor, the peppers have their slightly wet and vinegary essence, the sharpness of the feta cheese comes through.
RECIPE for CRUSTLESS QUICHE with ROASTED PEPPERS
Time to table: 1-1/4 hours
1/4 cup water
1 onion, chopped fine
1 bulb fennel, chopped fine
2 cloves garlic, minced
2 large roasted peppers from a jar, drained, patted dry and chopped
6 large eggs, whisked
1 cup 1% cottage cheese, pureed until smooth in a small food processor (see TIPS)
4 ounces grated cheese - I used half low-fat mozzarella and half feta
Preheat oven to 350F. Lightly spray a quiche pan or pie plate.
In a large skillet, heat the water on MEDIUM. Add the onion, fennel and garlic, cook until soft, stirring often. Stir in roasted peppers.
In a large bowl, combine the eggs, whipped cottage cheese and cheese. Stir in sautéed vegetables.
Transfer into quiche pan, bake for 35 - 45 minutes, until center is set and top is golden brown. (Mine was a little underdone, I took it out at 30 minutes.) Let rest 5 - 10 minutes, then cut into slices and serve.
LEFTOVER REPORT Reheats beautifully.
ALANNA's TIPS & KITCHEN NOTES
The inspiring recipe called for "whipped cottage cheese" (apparently there's a product like that sold in some stores) and it was a breeze to whip my own. I think that an immersion blender might do the same trick, whisking the eggs and cottage cheese together and saving a few dishes.
I made a quick half-recipe in a small cast-iron skillet for breakfast one morning, using sautéed bell peppers. It was okay-good, that slight piquancy from jars of roasted peppers adds something.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
KITCHEN PARADE, my food column LAST WEEK
ST LOUIS POST-DISPATCH, my restaurant-recipe column LAST WEEK
blah blah from Irish Beef Stew from Helen Fitzgerald's Irish Grill & Pub
EAT VEGETABLES IN SEASON: THIS WEEK, 2005 - 2011
Cauliflower Cheddar Horseradish Gratin Roasted Parsnips with Pine Nuts Cream of Celery Soup Fragrant Roasted Beets Beet & Walnut Salad Zucchini Lemon-Honey Salad Zucchini Moons with Mint & Parsley Microwave Green Beans with Tomatillo Salsa Dressing Green Chutney Reuben Casserole Carrot Cake Cupcakes Roasted Broccoli with Lemon & Garlic (< this week's healthy favorite!) Sushi Salad
MORE FAVORITE QUICHE & TART RECIPES
~ Spinach & Feta Quiche ~
~ Caraway Cabbage Quiche ~
~ Caramelized Onion Tart ~
~ more vegetable tarts & quiche recipes ~
from A Veggie Venture
~ Tomato Basil Quiche ~
~ Asparagus Custard Tart ~
~ more pie & tart recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2012